The 2001 Food Code is not federal regulation. However, it does represent the Food and Drug Administration’s best advice for a uniform system of regulation to ensure that food is safe, properly protected, and properly presented. It is the responsibility of both the government and retail food operations to ensure that food presented to the customer is safe.
The 2001 Food Code provides the most recent and best scientifically based advice regarding prevention of food-borne illness. The emphasis of HACCP is a continuation of this concept by focusing on the prevention, rather than on detection, of problems in the final product.
The U.S. Food and Drug Administration’s web site at http://vm.cfsan.fda.gov/~comm/nacmcfp.html is detailed in presenting Hazard Analysis and Critical Control Point Principles and Application Guidelines.
The guidelines are presented by the:
U.S. Food and Drug Administration
U.S. Department of Agriculture
National Advisory Committee on Microbiological Criteria for Foods
Adopted August 14, 1997.
National Advisory Committee on Microbiological Criteria for Foods
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) is an advisory committee chartered under the U.S. Department of Agriculture (USDA) and comprised of participants from the USDA (Food Safety and Inspection Service), Department of Health and Human Services (U.S. Food and Drug Administration and the Centers for Disease Control and Prevention), the Department of Commerce (National Marine Fisheries Service), the Department of Defense (Office of the Army Surgeon General), academia, industry, and state employees. NACMCF provides guidance and recommendations to the Secretary of Agriculture and the Secretary of Health and Human Services regarding the microbiological safety of foods.